Romaine Salad with Macadamia Nuts and Cranberry Vinaigrette

Servings: 6

1 10oz package romaine lettuce
1/2 cup grated Mahon Cheese
1/3 cup (2 oz pkg.) macadamia nuts,
lightly toasted, coarsely chopped
6 Tablespoons Cranberry Vinaigrette

Cranberry Vinaigrette:
7 Tablespoons frozen cranberry juice concentrate, thawed
5 Tablespoons extra light olive oil
2 Tablespoons Alessi raspberry blush white balsamic vinegar
2 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup craisins, finely chopped

Cranberry Vinaigrette:
In a small bowl, whisk to blend first 6 ingredients. Stir in craisins.

In large bowl, combine romaine, cheese, and macadamia nuts. Drizzle with vinaigrette and toss to coat. Serve on chilled plates

Romaine Salad with Macadamia Nuts and Cranberry Vinaigrette, 4.0 out of 5 based on 2 ratings

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